Cooking Thyme!
Last night, I put my lemon-thyme deliciousness into action. I used both the Cherry and Lemon-Thyme Marmalade and the Olive Oil and Lemon-Thyme Cake in my dinner, both of which were off the chain! The marmalade was sweet and tart, complimenting the grilled swordfish I served it on nicely. Also, the cake was slammin'. It was mildly sweet and slightly savory. A wonderful base for an end-of-spring dessert. Overall, the meal was elegant, colorful, flavorful and super easy to prepare. The best part: I didn't have a cooking disaster!!
Grilled Swordfish with Cherry and Lemon-Thyme Marmalade: Yields 4 Servings
4 swordfish steaks (about 4-6 oz each)
salt and pepper, to taste
oil, to grease the grill
8 Tbsp Cherry and Lemon-Thyme Marmalade (recipe already posted)
Heat grill to medium-high. Rinse and pat dry the swordfish. Sprinkle each side with salt and pepper. Lightly oil grill and place steaks on, cooking 2 minutes per side (or until desired doneness). Serve topped with 2 Tbsp marmalade each.
Braised Baby Fennel and Carrots: Yields 4-6 Servings
2 Tbsp butter (or oil for vegan)
3 cloves garlic, chopped
1 lb baby carrots (with greens attaches), trimmed and peeled
salt and pepper, to taste
white wine
1 lb baby fennel, trimmed to 2-3 inches long (optional: reserve 1 Tbsp of the fronds to garnish with at the end)
Poached Candied Rhubarb with Red Wine Reduction: Yields 8-10 Servings
2 cups red wine
1 cup water
2/3 cup sugar (+ additional below)
1 cinnamon stick
3 cloves
1/2 lb rhubarb, cut into 1/4-inch pieces on a bias
1/4 cup sugar, for dusting
Bring wine, water, sugar, cinnamon stick and cloves to a boil. Reduce heat to a mild simmer. Add rhubarb and cook until tender, about 2-3 minutes. Remove rhubarb from wine. Increase heat to a boil and cook until the liquid has reduced and is lightly syrupy. Remove cinnamon stick and cloves. Before serving, toss rhubarb pieces in the 1/4 cup sugar to coat.
To plate dessert, place a small amount of the Red Wine Reduction on a plate. Top with a slice of Olive Oil and Lemon-Thyme Cake, additional Red Wine Reduction, Poached Candied Rhubarb and vanilla ice cream. Garnish with additional lemon-thyme leaves, if desired.
Hope you enjoy these awesome recipes! I have two "exams" this week at school, so my kitchen is going to be going into a short hibernation. Before that happens, however, I am going to make a batch of Cherry Syrah Jam tonight. (I know, I know. I'm getting a little jam-obsessed) I'll keep you posted.
Grilled Swordfish with Cherry and Lemon-Thyme Marmalade: Yields 4 Servings4 swordfish steaks (about 4-6 oz each)
salt and pepper, to taste
oil, to grease the grill
8 Tbsp Cherry and Lemon-Thyme Marmalade (recipe already posted)
Heat grill to medium-high. Rinse and pat dry the swordfish. Sprinkle each side with salt and pepper. Lightly oil grill and place steaks on, cooking 2 minutes per side (or until desired doneness). Serve topped with 2 Tbsp marmalade each.
Braised Baby Fennel and Carrots: Yields 4-6 Servings
2 Tbsp butter (or oil for vegan)
3 cloves garlic, chopped
1 lb baby carrots (with greens attaches), trimmed and peeled
salt and pepper, to taste
white wine
1 lb baby fennel, trimmed to 2-3 inches long (optional: reserve 1 Tbsp of the fronds to garnish with at the end)
- Heat butter in a large skillet with a lid. Add garlic and sweat for 1-2 minutes, or until fragrant.
- Add carrots and toss to coat. Season to taste with salt and pepper. Pour in enough wine to cover the carrots half-way up. Bring to a boil, cover and cook for 3 minutes.
- Add fennel and additional wine, if necessary. Cover and continue cooking until tender.
- Remove heat and cook until liquid has evaporated and the veggies are golden/caramelized. Readjust seasonings, if necessary.
Poached Candied Rhubarb with Red Wine Reduction: Yields 8-10 Servings
2 cups red wine
1 cup water
2/3 cup sugar (+ additional below)
1 cinnamon stick
3 cloves
1/2 lb rhubarb, cut into 1/4-inch pieces on a bias
1/4 cup sugar, for dusting
Bring wine, water, sugar, cinnamon stick and cloves to a boil. Reduce heat to a mild simmer. Add rhubarb and cook until tender, about 2-3 minutes. Remove rhubarb from wine. Increase heat to a boil and cook until the liquid has reduced and is lightly syrupy. Remove cinnamon stick and cloves. Before serving, toss rhubarb pieces in the 1/4 cup sugar to coat.
To plate dessert, place a small amount of the Red Wine Reduction on a plate. Top with a slice of Olive Oil and Lemon-Thyme Cake, additional Red Wine Reduction, Poached Candied Rhubarb and vanilla ice cream. Garnish with additional lemon-thyme leaves, if desired.
Hope you enjoy these awesome recipes! I have two "exams" this week at school, so my kitchen is going to be going into a short hibernation. Before that happens, however, I am going to make a batch of Cherry Syrah Jam tonight. (I know, I know. I'm getting a little jam-obsessed) I'll keep you posted.
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